Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Drain, and set aside.
In a large saucepan, melt the Earth Balance and saute the onions for three minutes on medium heat. Add the flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage and salt. Stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the vinegar and simmer for 4 more minutes.
Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes. Garnish with parsley.
You can make this dish gluten free if you use gluten-free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour. If you want a soy-free version, swap out the soy sauce with sea salt to taste.
This recipe, along with 90 others, will be available in our new cookbook, Bold Vegan Food For The Body & Soul, coming out later this fall.